My previous post was about pushing ourselves to get out of the routine and spice things up in our lives. Once more I want to stretch this thought and encourage you to be more spontaneous, be adventurous, learn from experiences, create memories, try new things and have fun.

Thanksgiving is just a few days away and this is a good opportunity to do just that by switching up your traditional menu. Green beans are a popular vegetable choice and many times people tend to do the same boring green bean casserole. How about trying something more exciting this year? Here is a recipe with an Asian flare that will add the pizazz your Thanksgiving menu needs. Remember the words of Dr. Seuss: “If you never did you should. These things are fun and fun is good.”

Raymond’s Ginger Peanut Green Beans

I first had this dish at my husband’s family reunion when it was made by our cousin Raymond. I am so happy he shared it with us, as is now a family favorite.

Peanut, ginger and soy all married together to form a paste that will cover the green beans.

Mr. B helped me cook this dish. See below how he used a mortar and pestle to crush the roasted peanuts and ginger so they can release its natural oils and juices. Or you can blend everything in a food processor if you would like to.

This unexpected flavor combination will be the hit of your dinner party.

Ginger Peanut Green Beans

Ingredients

1 pound fresh green beans, washed and trimmed

2 inch piece fresh ginger, minced

3 tablespoon plum sauce

1 tablespoon soy sauce

1/4 cup roasted peanuts, lightly salted and roughly chopped

2 teaspoons peanut oil

Directions

Cook the beans in a large pan of boiling water for 2 minutes. Drain and rinse in cold water to stop the cooking process.

In a dry saucepan, roast 3/4 of the peanuts over medium heat for about 5 minutes stirring constantly.

Crush the roasted peanuts with the minced ginger until a dry coarse paste forms.